Nudging, formulating new products, and the lifecourse: A qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons

McBey, David; Watts, David; Johnstone, Alexandra M.

doi:10.1016/j.appet.2019.104349

Cited by 43 publications

(54 citation statements)

References 54 publications

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“…However, for the participants classified as ANTI and INTERM these burgers elicited terms such as Tasteless and Disgusting. McBey, Watts and Johnstone ( McBey et al., 2019 ) found that people who consumed or had tried meat alternatives before described them as tasty and palatable, whereas those who had not done so viewed them as bland in texture and taste and unpalatable.…”

Section: Discussionmentioning

confidence: 99%

“…Meat consumption is rooted in the culture of Western countries ( Elzerman et al., 2011 ). However, high levels of meat consumption, particularly red and processed meat, have negative impacts on human health and the environment ( McBey et al., 2019 ). In the last decade, a large body of research has aimed to analyse several aspects of this so-called “meat paradox”.…”

Section: Introductionmentioning

confidence: 99%

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Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers

Tárrega

Rizo

Murciano

et al. 2020

Current Research in Food Science

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The principal motivations for the worldwide trend towards reducing meat consumption are health, the environment and animal welfare. The present study investigated the willingness of omnivores to introduce mixed (beef-vegetable protein) and 100% vegetable protein products into their diet. The participants (n = 251) were young adult omnivores who consumed meat at least once a week. The stimuli were images of six different products representing two beef burgers, two mixed-protein burgers (50% beef and 50% seitan or soy) and two 100% vegetable protein burgers (seitan and soy). The participants were asked to write down spontaneous associations with each product (Word Association technique) and score their expected liking and purchase intention for them. In addition, they completed a questionnaire (36 statements) to evaluate their attitude towards meat reduction, considering six aspects: diet, habits, ethics, hedonism, health, and the environment. According to their response to these statements, they were classified into three attitude groups: anti- (ANTI, n = 106), intermediate- (INTERM, n = 89), and pro- (PRO, n = 56) meat reduction. All the participants expected to like the 100% beef burger most, the PRO group expected to like all six products to a similar degree and the ANTI group expected to like the mixed product significantly more than the 100% vegetable product, indicating that the introduction of mixed proteins could be a small first step towards meat reduction for those most attached to meat. The associations elicited by the different burgers were mostly the same but were mentioned with different frequencies, which also depended on the attitude group. These distinctive association patterns showed clear connections to the motives underlying each group's attitude towards meat reduction. It may be concluded that mixed products would be a reliable although timid option for consumers who are attached to meat to reduce their meat intake, while any of the products containing vegetable proteins would be an option for consumers who are more favourable towards meat reduction.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers

Tárrega

Rizo

Murciano

et al. 2020

Current Research in Food Science

View full text Add to dashboard Cite

show abstract

“…As highlighted by McBey et al . (2019), there is not a one‐fits‐all approach to helping consumers to rebalance their diet by reducing animal‐based protein intake, and at least a few avenues need to be considered. Analysing consumer behaviour and motives behind dietary choices can help to formulate appropriate messages and determine which communication channels are most appropriate for each segment.…”

Section: Discussionmentioning

confidence: 99%

“…To reduce rebound effects, dietary change must be accompanied by broader transitions in consumption to a healthier, lower GHG emissions lifestyle. One of our own research group’s recent qualitative research papers (McBey, Watts & Johnstone 2019) has considered more direct measures that go beyond simply informing the public. This paper considers three possible avenues through which more sustainable meat consumption patterns may be promoted: 'nudging', the formulation of new meat‐alternative products and targeting those in particular stages of the life course.…”

Section: Part Ii: Potential Avenues For Formulating Messagesmentioning

confidence: 99%

The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet

Lonnie

Johnstone

2020

Nutrition Bulletin

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Sustainable diets are proposed as a means to improve public health and food security and to reduce the impact of the food system on the environment. Guidance around sustainable diets includes a reduction of animal products in order to move towards a more plant‐based diet, meaning that plant‐originated foods are a predominant, but not the sole component of a diet. The main principles of a sustainable diet (as provided by the Food and Agriculture Organization of the United Nations/World Health Organization) are to consume a variety of unprocessed or minimally processed foods, mainly as wholegrains, pulses, fruits and vegetables, with moderate amounts of eggs, dairy, poultry and fish and modest amounts of ruminant meat, which are consistent with the current UK healthy eating recommendations (e.g. Eatwell Guide). The aim of this review was twofold: (i) to discuss public health challenges associated with consumers’ knowledge regarding protein sustainability, healthier protein sources and protein requirements, and (ii) to review potential approaches to facilitate the shift towards a more sustainable diet. Consumers would benefit from receiving clear guidance around how much protein is needed to meet their daily requirements. The public health message directed to a consumer could highlight that desired health outcomes, such as muscle protein synthesis and weight control, can be achieved with both sources of protein (i.e. animal and plant‐based), and that what is more important is the nature of the ‘protein package’. Health promotion and education around the benefits of plant‐based protein could be one of the strategies encouraging the wider population to consider a shift towards a predominantly plant‐based diet.

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“…The consumer-directed policies provide a mixed approach for convincing the individuals to pursue a sustainable food choice, respectively they combine the health aspect, the environmental aspect, and the ethical aspect of the simple choice of food [70][71][72]. Therefore, one may say they are using both emotions [73,74] and education [75][76][77] to forge a new food consumption pattern.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

Lădaru

Ilie²,

Diaconeasa

et al. 2020

Sustainability

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The behavior of vegetable consumption in the context of sustainable development has become a point of interest. Determining the barriers and the drivers for developing a sustainable consumption pattern, including food, should be a priority for every nation, as so to be able to design targeted food policies that would contribute to this development. Reducing the pressure on resources by diminishing meat consumption and increasing vegetable consumption is one of the global directions that should be followed. The situation of the current status of vegetable consumption in Romania is, therefore, important. Through an empirical quantitative analysis, the vegetable consumption pattern of Romanian consumers is presented. The results show that the respondents lack proper environmental education and concern, but unconsciously are aware of sustainability criteria such as choosing local and seasonal vegetables, choosing according to the freshness of the vegetables, and wasting little of these purchases. The main barriers determined in developing more sustainable vegetable choices in the case of Romanian consumers are income and time availability restrictions. It is also important to have the ability to identify the local, seasonal, and organic vegetables through specific labels, and to provide the local producers with the ability to sell their products in supermarkets, at fair prices. These would be the main drivers for developing a sustainable vegetable choice. Adding to that, an awareness campaign at the national level regarding the importance of individual choice would contribute to educating towards a sustainable purchasing pattern.

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Nudging, formulating new products, and the lifecourse: A qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons

Cited by 43 publications

References 54 publications

Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers

Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers

The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet

Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

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